In the Spotlight: Features and Collaborations
I am so grateful to share these moments from my journey as a home chef. It is an absolute honour to see my passion for regional Indian food reaching new platforms and people.
A behind-the-scenes shot from the filming of a French TV documentary on turmeric. It was an amazing experience to share my knowledge on a global platform.
Taking the documentary film crew to a local Mumbai market to show them the fresh produce and spices that are the soul of my cooking.
At the spice market, explaining the different varieties of dried red chillies and turmeric that are used in Kolhapuri cuisine.
I was so honoured to be named one of the '25 Happening Home Chefs' by the prestigious Uppercrust Magazine. It's a wonderful feeling to be recognized for doing what I love.
A screenshot from my feature on Her Circle for their 'Kitchens of India' series, where I got to talk all about my beloved Kolhapuri food.
My Kolhapuri Chicken Pie was featured in a Mid-day article about Indian chefs giving a twist to classic pub food for the Euro Cup finals.
The final baked Kolhapuri chicken pie. It has a flaky, buttery crust and a hearty, spicy filling, a perfect example of my culinary experiments.
In the kitchen, putting the final touches on my pie before it goes into the oven. I love blending traditional Indian flavours with different formats.
Carefully placing the pastry lid over the spicy Kolhapuri chicken filling. This fusion dish has become a huge hit with my customers.
My recipe for Safari Murg was featured in Mid-day. It's a fantastic one-pot dish inspired by the food of travellers in Hyderabad.
About In the Spotlight: Features & Collaborations
People often ask me why I am so obsessed with showing the world that Kolhapuri food is not just about heat. Seeing my work featured in publications like UpperCrust Magazine and even a French TV documentary has been a wonderful reminder that when you stay true to your roots and your Aai's recipes, people genuinely notice and care.
It has been an incredible journey taking my spice box from my kitchen in Santacruz to different cities and even across borders to Japan. Every article, like the feature in Mid-day about my Kolhapuri chicken pie or the piece on Her Circle, has been a conversation starter about why regional Indian food is so special.
I do not cook to win awards, but being named one of the '25 Happening Home Chefs' by UpperCrust Magazine definitely gives me a little boost of pride! It validates what I believe: that people are hungry for 'ghar ka khana'—honest, authentic meals that tell a story. Whether it is the Safari Murg I developed or the traditional Pandra Rassa, my goal remains the same. I want to break the stereotype that our food is only about that heavy, oily spice level you find in restaurants.
If you are planning an event, a pop-up, or just want to learn the art of 'vatan' and 'tari' in my kitchen, these features are just a glimpse into the passion I bring to every plate. I am always open to chatting about how we can bring authentic Maharashtrian flavours to your next gathering, whether it is a small home dinner or a large-scale event.
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